Creative meat & seafood dishes, craft cocktails, and rooftop dining
Colima 150, Roma Nte., Cuauhtémoc, 06700 Ciudad de México, CDMX, Mexico Get directions
"Set in Roma, this restaurant from co-chefs Mercedes Bernal and Rodney Cusic sports a hip, modern look and feel. The menu is equally contemporary, pulling inspiration from well beyond Mexico to include Italian and Mediterranean influences. The ingredient quality is top notch and the cooking is strong, best seen in dishes like house-made pastas and main dishes ranging from Veracruz-sourced soft-shell crab to slow-braised pork shoulder. All meals should start with their toasted focaccia topped with tender eggplant and a chili crisp. Then, tagliolini in a beef ragout with smoked tomato and hoja santa is a delicate dish with a nice smoky edge. Salted vanilla bean ice cream is given a tableside pour of hot espresso in the affogato for a special touch." - Michelin Inspector
"Meroma, classy but relaxed, isn't Pujol , but it's just as thoughtful. The menu features seasonal vegetables from husband-and-wife chef duo Rodney Cusic and Mercedes Bernal. He's American but speaks fluent Spanish, she's from Mexico, and together they're great at sourcing stellar, local ingredients that shine in elegant, balanced dishes. There's a pleasing mix: oysters and fish, lamb and quail, and pastas that are hands down the best in the city. Don't miss the orecchiette with lamb merguez sausage and roasted broccoli." - Naomi Tomky, Scarlett Lindeman
"Meroma is one of Mexico City’s best new restaurants, where you can eat everything from heirloom tomatoes with grilled avocado and scallop tiradito to agnolotti in sage butter and arroz negro with seafood. There’s a minimalist bar room on the ground floor, which feels right for a casual, cool meal, a more secluded dining room on the second floor ideal for dates, and the covered terrace - which is one of the best spots for a group dinner in Mexico City. When you add in the long cocktail menu and wine list, you have a restaurant where literally anyone would be happy." - Katherine Lewin
"Downstairs, a midcentury-inspired cocktail bar features craft cocktails and nibbles like soft-shell crab tostadas or beef tartare. Upstairs, the dining room and terrace create a lovely frame for dishes that feature seasonal ingredients from towns like Texcoco and Puebla. Meroma’s deftly prepared duck breast with roasted carrots is a highlight, along with the deliciously simple heirloom tomato salad." - Natalia de la Rosa
